Copenhagen, considered Scandinavia's culinary capital, has experienced a gastronomical revolution over the past decade. A rising interest in new Nordic cooking has put an emphasis on the use of locally sourced raw materials and high-quality seasonal ingredients. Wild game, cured or smoked fish and meats, and specialties like Limfjord oysters, Læsø langoustine, as well as eel and plaice all show up on many
up on many plates here.
There's also been a revival of traditional Danish fare and keeping age-old traditions alive. Don't miss the chance to try pickled or smoked herring, smørrebrød (open-face sandwiches), a street-side pølser (sausage), and the famous Danish pastries.
There are plenty of bistros serving moderately priced meals, and if you're looking for even more affordable fare, try one of the city's ethnic restaurants, which are concentrated in Vesterbro, Nørrebro, and the side streets off Strøget. For inexpensive savory noshes in stylish surroundings, consider lingering in a café.
A good number of restaurants offer fixed-price menus with wine-pairing menus, and most restaurants require reservations. Many restaurants tack a surcharge of between 3.75% and 5.75% to the bill for the use of foreign credit cards, so you can save good money by paying cash.